Olive oil ships fresh at ambient temperature.
Upon receipt, store unopened at room temperature and away from direct sunlight for up to 24 months. Once opened, enjoy within 6 months.
Shake before using.

Ingredients

Directions

Preheat oven to 350°F (180°C).
Grease 9" diam. cake pan, line bottom with parchment paper and grease parchment paper.
In medium bowl, whisk together flour, sugar, brown sugar, baking powder and salt.
In large bowl, whisk together olive oil, milk, eggs and lemon zest, then whisk in flour mixture until combined.
Using spatula, fold in berries.
Pour batter into prepared pan.
Bake until toothpick inserted into center of cake comes out clean (approx. 1 hour).
Transfer pan to wire rack and let cool for 10 minutes, then invert cake onto rack and let cool completely.
Just before serving, dust cake with confectioners' sugar and garnish with berries and nectarine slices.

Williams Sonoma House Extra Virgin Olive Oil in Holiday Bottle